研究在发芽过程中对分离的豆粉的物理化学性质的变化
Juan Carlos Lucas-Aguirre1, Victor Dumar Quintero-Castaño1, Melissa Beltrán-Bueno1
1Facultad de Ciencias Agroindustriales, Programa de Ingeniería de Alimentos, Universidad del Quindío, Armenia, Quindío, Colombia.
International journal of biological macromolecules
|April 10, 2024
概括
发芽会改变豆面粉的成分,但不会改变粉的结构. 芽的豆不适合快速发酵,因为粉降解程度很低,影响了用于饮料的麦芽生产.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生化学
- 材料科学 材料科学 材料科学
背景情况:
- 了解种子发芽对植物材料的影响对于食品加工至关重要.
- 豆粉的特性是其在食品和工业产品中的应用的关键.
- 发芽对粉结构和功能的影响需要详细研究.
研究的目的:
- 为了研究发芽对豆面粉成分的影响.
- 分析在发芽过程中孤立的豆粉性质的变化.
- 评估发芽的豆是否适合发酵过程.
主要方法:
- 扫描电子显微镜 (SEM) 用于形态分析.
- 用X射线衍射 (XRD) 来进行结构特征.
- 差分扫描热量计 (DSC) 和粘贴档案的热和质性质.
主要成果:
- 面粉纤维,脂肪和灰减少;蛋白质增加. 粉颗粒保持完整,表面含有恒定的粉素.
- C型豆粉纳米晶体 (六角占主导地位) 在发芽过程中没有显著的作用.
- 凝化温度随着发芽时间的降低而降低,这与纳米晶体溶解有关,但粘贴配置保持不变.
结论:
- 发芽极小地改变了镜片粉的结构和完整性.
- 观察到的变化不支持麦生产所需的粉显著降解.
- 发芽的豆不适合饮料行业所需的短期发酵.
相关概念视频
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